Slow Cooker Salsa Verde Chicken (5-Ingredients!)
If you need a weeknight dinner that basically makes itself, this slow cooker salsa verde chicken is it! With just 5-ingredients (chicken thighs or breasts, salsa verde, cumin, and lime), it's perfect for tacos, bowls, or piling onto rice.
Equipment
Ingredients
- 1½-2 pounds boneless, skinless chicken breasts (or thighs)
- 1 16-ounce jar salsa verde (see note)
- 1 teaspoon ground cumin
- ½ teaspoon kosher salt
To Add at the End
- juice of ½ lime, plus more for serving
Instructions
- Add to the Slow Cooker: Place the chicken in a 5- to 6-quart slow cooker. Sprinkle the chicken with the cumin and salt, stirring gently to coat. Pour about ¾ of the salsa verde over the top. Set the remaining salsa aside.
- Cook to Tender: Cover and cook on low for 4-5 hours or high for 2½–3 hours, or until the chicken is cooked through and shreds easily with a fork.
- Shred And Serve: Shred the chicken in the slow cooker using two forks. Add the reserved salsa verde, along with the lime juice, stirring to coat the chicken in the sauce. Taste and add more lime juice or salt if needed.
- Serve warm with your favorite toppings.
Notes
- Optional for Serving: Warmed tortillas, chopped cilantro, avocado, sour cream, shredded cheese, sliced jalapeno, thinly sliced red cabbage
- Meal Prep Ready! If you’re meal-prepping, let it cool before storing. It thickens slightly as it rests, which makes it even easier to portion.
- Salsa Verde: Most commercial salsa verdes come in 15- or 16-oz jars, so if yours is a few more or a few less ounces, it's fine, as long as it's close. I do prefer a jarred salsa verde here (vs. fresh from the refrigerator section), as they tend to be slightly thicker.
Nutrition
Serving: 1 (of 5) | Calories: 251kcal | Carbohydrates: 6g | Protein: 39g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 116mg | Sodium: 796mg | Potassium: 864mg | Fiber: 0.05g | Sugar: 6g | Vitamin A: 627IU | Vitamin C: 6mg | Calcium: 13mg | Iron: 1mg
